More Christmas morning baking. Made my favorite tomato and onion tart. Started with a basic butter pastry dough for a 12 inch tart.

It’s important to keep the dough cool and not over work. It’s OK if there are still bits of butter in the dough and it should have a nice marble look to it or the crust won’t bake nicely into a crisp tart crust.

To move the dough into the tart pan without tearing, roll the dough onto the rolling pin then move to the tart pan.